Comisión para la Cooperación Ambiental

Evento

Seminario web – Pérdida y desperdicio de alimentos: por qué debe importarnos

Empresas, organizaciones de índole diversa y países completos cobran cada vez mayor conciencia acerca de la importancia de reducir y prevenir la pérdida y el desperdicio de alimentos (PDA). En sincronía con la publicación de la Guía práctica para cuantificar la pérdida y el desperdicio de alimentos, 2.0, le invitamos a acompañar a la CCA en un grupo de discusión que abordará la razón por la cual este tema adquiere mayor pertinencia que nunca. Los ponentes, pertenecientes a sectores de las distintas etapas de la cadena de abasto alimentaria de Canadá, Estados Unidos y México, compartirán sus experiencias en el combate a la PDA y responderán a sus preguntas. ¡Acompáñenos en este interesantísimo evento!

Food Loss and Waste: Why and How it Matters to You

Dónde

En línea

Cuándo

31 de marzo de 2021
12:00-13:30 horas (tiempo del este)

Participación

Público

Versión grabada de la reunión

Haga clic para ir a la sección deseada.

Antonia Andúgar
Mensaje de bienvenida, Aspectos generales e introducción

Armando Yáñez
Trabajo de la CCA en materia de prevención y reducción de la pérdida y el desperdicio de alimentos

Brian Lipinski
Presentación de la Guía práctica para cuantificar la pérdida y el desperdicio de alimentos, 2.0

Nélida Barajas
¿Pérdida y desperdicio de alimentos en la pesca? Eslabones en la cadena de valor de la pescade jaiba y almeja, dos pesquerías sustentables en el norte del Golfo de California

Teresa Schoonings y Bruce Taylor
Reducción de la pérdida y el desperdicio de alimentos: ahorra dinero y alimenta personas. Es lo correcto.

Domingo Lomelí
Restaurante LOS TROMPOS, Una Red Sustentable

Christine Gallagher
Prevención, reducción y reciclaje de residuos alimentarios en ADUSA

Sarah Feteih
El Eco-Desafío “Save the Food, San Diego!”

Brian Lipinski
Segmento de Preguntas y Respuestas - Debate

Armando Yáñez
Principales conclusiones y palabras de cierre

Orden del día

31 March 2021


In this webinar, learn about:

  • Why and How to Measure Food Loss and Waste: A PRACTICAL GUIDE 2.0
  • Experiences from presenters across the food supply chain in tackling food loss and waste

 

Antonia Andúgar
Project Lead, Green Growth Unit, CEC
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Antonia Andúgar

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Antonia Andúgar is the CEC’s FLW project lead for the Green Growth Unit and has more than 17 years of experience in environmental law relating to climate change, soil protection, waste management and air quality in the European Union and North America.

Armando Yáñez
Head of Unit, Green Growth, CEC
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Armando Yáñez

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Armando Yáñez is the Head of Unit for Green Growth at the CEC. He holds a bachelor’s degree in economics from the Instituto Tecnológico Autónomo de México and a master’s degree in environmental health from Harvard’s School of Public Health. He has over 25 years of experience with the formulation, analysis, and application of public and environmental policies.

Brian Lipinski
Associate, World Resources Institute
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Brian Lipinski

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Brian Lipinski is the lead author of the CEC’s practical guide on Why and How to Measure Food Loss and Waste and research associate with the Food Program at the @World Resources Institute. During his time at WRI, he has worked extensively on the topic of FLW, resulting in several papers and projects on the topic.

Nélida Barajas
Executive Director, CEDO the Intercultural Center for the Study of Deserts and Oceans
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Nélida Barajas

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Nélida Barajas is the Executive Director of @CEDO international. A passionate and committed conservationist, Nelida brings to this discussion an extensive academic background in environmental science as well as years of experience in international organizations including @WWF and @The Nature Conservancy.

Teresa Schoonings
Senior Director, Government Relations and Sustainability, Bimbo Canada
LinkedIn

Teresa Schoonings

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Teresa L. Schoonings is Senior Director of Government Relations and Sustainability at @Bimbo Canada. With a diverse background in the public and private sector, including 10 years in the franchise industry, Teresa joins us from Canada to discuss the economic benefits that come from reducing food loss and waste in large bakeries.

Bruce Taylor
President Enviro-Stewards
LinkedIn
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Bruce Taylor

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Bruce Taylor, President and founder of @Enviro-Stewards. Over the course of his diverse experience in the private sector, Bruce has led Enviro-Stewards toward a B Corp certification, is the recipient of Global Compact Canada’s SDG Goal Award, and also founded the safe water project in South Sudan.

Domingo Lomelí
Manager, Restaurant LOS TROMPOS Tanlum, Mérida, LOS TROMPOS
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Domingo Lomelí

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Originally from Guadalajara, Jalisco, Domingo Lomelí is currently serving as the Branch Manager of Los Trompos Tanlum in the city of Mérida. Over the course of his career, he worked in business and social fields and has participated in the creation and development of companies and civil organizations alike.

Christine Gallagher
Manager, Environmental Sustainability
Ahold Delhaize US
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Christine Gallagher

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Christine Gallagher is the Manager of Environmental Sustainability for @Ahold Delhaize US (ADUSA). She brings over 20 years of experience to her role driving ADUSA’s environmental sustainability strategy with a focus on preventing, reducing and recycling food waste, and increasing donations of healthy food throughout ADUSA’s operating area.

Sarah Feteih
Program Coordinator, San Diego Food System Alliance (SDFSA)
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Sarah Feteih

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As part of her role at the @San Diego Food System Alliance, Sarah Feteih manages the Save the Food, San Diego! EcoChallenge. A county-wide consumer education and behavior change campaign for household level FLW reduction. Throughout San Diego County, Sarah works with cities and jurisdictions to implement food waste solutions and provide technical assistance those in need of support on their FLW journey.